Ingredients (~6 servings)
- ~4 lbs red potatoes, peeled and cubed into 1-inch pieces (about 8 medium potatoes)
- 1 1/2 cups chopped onion (about 1 large onion)
- 5 slices center-cut bacon
- 2 (10-ounce) cans whole baby clams
- 2 (8-ounce) bottles clam juice
- 3/4 tsp Diamond Crystal kosher salt
- 1/2 tsp black pepper
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1 bay leaf
- 3 cups whole milk
- 1 1/2 cups whipping cream
- 1/3 cup all-purpose flour
- Red pepper flakes to taste
Cook the Bacon and Prepare the Base
Using kitchen scissors, cut the bacon pieces in half; cook in a large soup pot on a medium/hot flame until crisp, place the bacon strips onto a paper towel-lined plate and reserve.
Remove all but two tablespoons of the rendered fat from the pan.
Build the Chowder Base
Using low to medium heat, carefully add the clam juice into the hot bacon grease — it will bubble and steam.
Add to the pan the potatoes, onions, salt, black pepper, Worcestershire sauce, thyme, and bay leaf, stirring until everything is well combined.
Increase heat to high; cover; bring to a rolling boil, then reduce heat to a low simmer; cover; cook for approximately 20 minutes until the potatoes are fork-tender.
While the chowder base is simmering, drain and rinse the clams and cut the bacon strips into small pieces.
Thicken the Chowder
Using a potato masher, mash approximately half of the cooked potatoes, leaving the remaining potatoes chunky to provide texture to the finished chowder.
In a blender, combine the milk, heavy cream, and all-purpose flour; blend until completely smooth.
Add this mixture to the chowder base in the pot, stirring constantly until thickened and starting to boil.
Once the flour mixture is combined with the hot soup, it will immediately thicken, so it is important to constantly stir so that there are no lumps.
Finish and Serve
Add the drained clams into the chowder base; increase heat to high until boiling; reduce heat and simmer for 2 more minutes.
Remove and discard the bay leaf. Taste for seasoning.
Serve chowder in soup bowls topped with crumbled bacon and red pepper flakes if desired.
The chowder will keep up to 3 days in the fridge but does not freeze well because of the potatoes and heavy cream.
Creamy Clam Chowder with Bacon
Ingredients
~6 servings
- ~4 lbs red potatoes about 8 medium potatoes, peeled and cubed into 1-inch pieces
- 1 1/2 cups chopped onion about 1 large onion
- 5 slices center-cut bacon
- 2 cans whole baby clams 10-ounce
- 2 bottles clam juice 8-ounce
- 3/4 tsp Diamond Crystal kosher salt
- 1/2 tsp black pepper
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1 bay leaf
- 3 cups whole milk
- 1 1/2 cups whipping cream
- 1/3 cup all-purpose flour
- Red pepper flakes to taste
Instructions
- Cook bacon in soup pot until crisp; remove and reserve 2 tablespoons grease.
- Add clam juice, potatoes, onions, seasonings; bring to boil then simmer 20 minutes.
- Mash half the potatoes, leaving chunks for texture.
- Blend milk, cream, flour until smooth; stir into pot and cook until thickened.
- Add clams, boil briefly, then simmer 2 minutes.
- Remove bay leaf, top with crumbled bacon and red pepper flakes.
